PARANTHAS

                        ALOO PARANTHA RECIPE

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better

Ingredients

For The Dough2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients1 tbsp ghee for cooking

Method 
For the dough

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring togeather all the sides in the center and seal tightly.
5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.Serve hot.

                 

              GOBI PARANTHA RECIPE

Gobi or cauliflower grows abundantly in the punjab. This vegetable is enjoyed by people of all ages and is a specialty at most celebration and religious gatherings. Here gobi has been combined with a cooked onion masala and used as a stuffing for a parathas. Serve these hot golden brown parathas glistening with ghee, with some pudina raita and lehsun ka achaar. It also tastes great as an accompaniment to the dal amritsari.

Ingredients

For The Dough1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Gobi Stuffing2 tsp oil
1 1/2 cups grated cauliflower
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
2 tsp oil
salt to taste

Other Ingredientswhole wheat flour (gehun ka atta) for rolling
oil for cooking

Method 
For the dough

1. Combine all the ingredients and knead into a soft, smooth dough using enough water.
2. Divide the dough into 5 equal portions. Keep aside.

For the gobi stuffing

1. Heat the oil in a pan and add the cumin seeds.
2. When the cumin seeds crackle, add the onions and green chillies and sauté again for 30 seconds.
3. Add the cauliflower and salt, sprinkle a little water and cook until three-quarters cooked.
4. Add the coriander and mix well.
5. Divide the dough into 5 equal portions and keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
2. Place one portion of the gobi stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
5. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and stuffing to make 4 more parathas.
7. Serve hot.

 MOOLI PARANTHA RECIPE

Mooli Parathas is another favourite paratha recipe from the land of Punjab. Parathas or Paranthas are served as breakfast with butter and lassi in North India.

              Ingredients

2 cups whole wheat flour (gehun ka atta)

3/4 cup grated white radish (mooli)
1/4 cup chopped radish (mooli) leaves
3/4 cup fresh low fat curds (dahi)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp oil
salt to taste

Other ingredients 2 1/2 tbsp oil for cooking

For servingParsley Yoghurt Spread

Method

1. Mix all the ingredients and knead into a soft dough, adding a little water if required.
2. Divide the dough into 15 equal portions.
3. Roll out each portion thinly into a 125 mm. (5") diameter circle.
4. Cook each paratha on both sides on a non-stick pan, smearing a little oil on each side, until brown spots appear on the surface.
5. Serve hot or cold with parsley yoghurt spread.